Directions for Szechuan Hot-Fried Crispy Shredded Beef with Carrots

Cooking Tip

Ideally, the beef, carrots, and celery should be julienned into strips about the size of matchsticks. For best results, freeze the beef for 30 minutes before cutting it. The beef and egg mixture may seem a little 'clumpy', when you begin cooking it, but it will soon separate and 'dry-fry'.

1. Place the rice, water, and a pinch of salt in a saucepan with a tight-fitting lid. Bring to a boil, and turn down the heat to a simmer. Stir once and cook, covered, for 15 to 20 minutes or until the rice has absorbed all the liquid. Remove from the heat and let stand for 5 minutes. Fluff with a fork before serving.

2. Place the eggs in a shallow bowl, add the beef, and coat thoroughly. Add 1 tbsp of the sherry, the cornstarch, and the salt, and mix the ingredients so the beef is well coated.

3. Heat the sesame oil and peanut oil in a wok over high heat. When just smoking, add the beef and 1 tbsp more of the sherry and stir-fry over high heat for about 3 minutes, until the beef is browned and no longer sticks together.

4. Turn down the heat tot medium and continue to stir-fry for 2 minutes longer.

5. Add the garlic, ginger, bean paste, soy sauce, hot chile sauce, hoisin sauce, sugar, and the remaining 2 tbsp of sherry, and stir-fry for 1 minute. Increase the heat to high again and add the carrots, bell pepper, and celery.

6. Stir-fry for 2 minutes. Add the scallions and pepper, stir together well, and serve over the rice.